Tomato Aspic

TOMATOASPIC (Hallock family staple)

2 ½ cups tomato juice or pulp

1 small onion, chopped very fine

1 ¼ teaspoonssalt

1 ½ teaspoonssugar

1 ½ tablespoonsgelatin

½ cup coldwater

Juice of ½ lemon

2 teaspoons Lea & Perrins Worcestershire Sauce

Celery (optional)

Cook gently for 10 minutes:

tomato, onion, salt and sugar

Dissolve gelatin in cold water.

Add dissolved gelatin to hot mixture.

Stir thoroughly and add lemon juice and Worcestershiresauce.

Add finely chopped celery or celery seed if desired.

Note: Campbell’srecommends using 2 envelopes unflavored gelatin for each 3 cups of tomato juice;also their recipe includes 2 tablespoons vinegar for that amount of liquid butomits the lemon juice.

This recipe has been kitchen tested.

You can find the above recipe by tapping here on the Home Cookin’ index.

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